Cheesecake Truffle Skewers

Prep time: 5min
Total time: 180min
Makes: 12 skewers
8 oz
1 pkg cream cheese, room temperature
250 g
1/2 cup
icing sugar
125 mL
2 tbsp
vanilla instant pudding powder
30 mL
1 tbsp
butter, room temperature
15 mL
1/2 tsp
vanilla
2 mL
1 1/2 cups
assorted toppings such as graham cracker crumbs, sprinkles, shredded coconut, crushed nuts
375 mL
12
wooden skewers
Per serving (1 skewer/2 truffles):
calories
140
fat
8 g
saturated fat
4 g
carbs
16 g
sugar
10 g
protein
2 g
cholestrol
0.2 mg
sodium
200 mg

Directions

  1. Using an electric mixer (stand or hand-held) on medium speed, beat the cream cheese, icing sugar, pudding powder, butter and vanilla until smooth, about 3 min. Transfer the batter into a cake pan or other dish and freeze 2 hr.

  2. Using a spoon or melon baller, scoop out the batter and use hands to roll into 1-in. (2.5-cm) diameter balls. Place cheesecake truffles on parchment-paper lined baking sheet.

  3. Spread each topping on a separate plate. Roll truffles in toppings to coat; return to sheet. Freeze 30 min.

  4. Thread 2 cheesecake truffles onto skewers and freeze or refrigerate until ready to serve.

Tip

Chilling Time: 2 hr., 30 min.